Coconut Pumpkin Soup | Easy Healthy Soup Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more economical.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: curry powder

Homemade curry paste can be healthier and curry powder is often less expensive.

Cut the pumpkin into 3/4 inch cubes, ensuring even sizes for even cooking.

Slice white onion and add it to the pumpkin; white onion is sweeter and adds moisture.

Roughly slice a few cloves of garlic and add them to the pot with the pumpkin and onion.

Transfer the pumpkin, onion, and garlic into a pot without any oil.

Add red chili powder and salt to the pot; pumpkin requires a bit more salt due to its sweetness.

Pour in enough water to just submerge the pumpkin and vegetables in the pot.

Bring the pot to a boil, then reduce the heat and simmer for approximately 15 to 18 minutes until the pumpkin is soft.

Check the pumpkin's doneness by piercing it with a sharp knife; it should go through easily.

Once cooked, use an immersion blender to blitz the mixture until it becomes a smooth paste.

Add canned coconut milk to the blended mixture and blitz again until combined, resulting in a creamy soup.

For garnish, heat oil in a pan and add mustard seeds; let them pop and crackle to infuse the oil with flavor.

Ladle the soup into a bowl and garnish with the popped mustard seeds and coconut shavings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens